高效液相色谱法测定豆制品中2种甜味剂和7种防腐剂

摘要

提出了高效液相色谱法测定豆制品中2种甜味剂安赛蜜和糖精钠,7种防腐剂苯甲酸、山梨酸、脱氢乙酸、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯和对羟基苯甲酸丁酯含量的方法.详细叙述了不同样品的前处理方法,以C18色谱柱(250mm×4.6 mm,5μm)为固定相,以不同比例混合的0.02 mol·L-1乙酸铵溶液和甲醇的混合物为流动相进行梯度洗脱,采用二极管阵列检测器于波长236 nm处进行测定.9种添加剂的质量浓度均在0.2～50 mg·L-1范围内与峰面积呈线性关系,检出限(3S/N)在0.02～0.07 mg·L-1之间.方法的加标回收率在97.5％～102％之间;测定值的相对标准偏差(n=10)在0.76％～0.99％之间.%HPLC was applied to the determination of 2 edulcorators (i. e. , acesulfame-K and saccharin sodium) and 7 preservatives (i. e. , benzoic acid, sorbic acid, dehydroacetic acid, methylparaben, ethylparaben, propyl P-hydroxybenzoate, butyl p-hydroxybenzoate) in soybean products. The pretreatment methods of the different kinds of samples were described in detail. The Cu column (4. 6 mm × 250 mm, 5 μm) was used as stationary phase, and a mixture of 0. 02 mol · L-1 ammonium acetate solution and methanol in different ratios was used as mobile phase for gradient elution with DAD detector at the wavelength of 236 nm in the determinatioa Linear relationships between values of peak area and mass concentration of 9 additives were kept in the same range of 0. 2-50 mg · L-1 , with detection limits (3S/N) in the range of 0. 02 — 0. 07 mg · L-1. Tests for recovery and precision were made by standard addition method, values of recovery were found in the range of 97. 5%—102% and RSD's (n = 10) ranged from 0. 76% to 0. 99%.